If you want an unpretentious restaurant about ten minutes south of Greensboro where the chef really knows what he is doing, this is the place. The chef was an instructor/chef at the Culinary Institute of America in New York, and the family moved to this area, buying a small horse farm. Later he bought and refurbished this property by the side of the road and created a great restaurant. Recently, we had the sliced tenderloin filet with Jack Daniels glazing, and chicken parmigiana...both superb. Portions are generous and prices reasonable; service well schooled and gracious, using local folks. Breakfast and lunch are also excellent. Low key but pleasant atmosphere...country elegant and not snooty. Small but intelligent wine and beer list.
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